DOUGH:

1/4 c. warm water, not too hot (110 to 115 degrees)
1 pkg. active dry yeast
3/4 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. soft shortening
3 1/2 to 3 3/4 c. flour

Scald milk, then cool to lukewarm to destroy enzymes which make doughs sticky and hard to handle.

In bowl, dissolve yeast in water. Measure flour by dip-level-pour method. Add milk, sugar, salt, egg, shortening and half of flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board; knead until smooth, 5 minutes. Round up in a greased bowl, bring greased side up.

Cover with cloth. Let rise in warm (85 degree) place until double, about 1 1/2 hour. (If kitchen is cool, place dough on a rack over a bowl of hot water, and cover completely with a towel.) Punch down; let rise again until almost double, about 30 minutes.

Roll dough into oblong, 15x9 inches. Spread with 2 tablespoons soft butter and sprinkle with 1/4 cup sugar and 4 tablespoons cinnamon. Spread 1 cup raisins and 1/2 cup chopped nuts over mixture. Roll up tightly beginning at wide side. Seal well by pinching edges of roll together. Even up roll by stretching slightly.

Then place sealed edge down in ring on lightly greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise until double, 35-40 minutes. Heat oven to 350 degrees and bake for 15-18 minutes.

Take out of oven and immediately transfer to plate. When cool, about 1 hour, frost with icing and decorate with cherries and nuts. Makes 1 tea ring.